- Cornbread Salad
- This is a good and easy recipe....
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- Fried Potatoes
- 'Don't forget fried potatoes-they're a wonderful way to use up leftovers,' reminds Judy Scholovich from our test kitchen. 'Ready in just seconds, they taste great with breakfast or as a side dish for supper.'...
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- Greek-Style Green Beans
- I was captivated by this recipe since I'm both Italian and Greek. It has a decidedly Mediterranean flair. - Michele Scharf Lindenhurst, New York...
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- Lemon Carrots and Rutabaga
- Bernice Larsen of Gretna, Nebraska notes, 'Ever since I found this recipe in a newspaper, it's become a side dish staple at my house. It's colorful and tasty--and special enough to serve to company....
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- Fiesta Cheese Rice
- 'I usually serve this spicy rice side dish alongside chicken enchiladas or tacos for a great Mexican meal,' writes Sarah Rodefeld of Maud, Oklahoma....
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- Stuffed Pattypan Squash
- A wonderful way to use the over-abundance of squash from your garden. Cute pattypan squash are stuffed with a cheesy bacon stuffing, and baked. My children call these 'Squash Volcanoes' and gobble them up! Enjoy!...
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- Braised Collard Greens
- My Grandma Ollie-Belle made the best 'greens.' This recipe is as close to hers as I could come. The 'pot-liquor' is the key to great greens!! Serve with fresh green onions and black-eyed peas with rice....
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- Candy Apple Jelly
- With a hint of apple and cinnamon, this jelly spreads cheer from breads to bagels to muffins. Its rosy pink color looks lovely blushing through the food jars I save and decorate with fabric-covered lids....
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